This Spiced Coconut Pumpkin Soup is the perfect balance of creamy coconut milk and warm spices, making it a cozy, comforting dish that's packed with flavor. It’s a simple, one-pot recipe you can whip up in under 30 minutes, ideal for chilly fall days or when you’re craving something nourishing and delicious!
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I'm on a liquid diet for a week, so soups are my go-to. This one stands out!
With fall in full swing, pumpkin just feels right, and this soup is one of the most flavorful creations I’ve made. It's like a warm hug on a crisp day—without the hassle of roasting pumpkins. Quick, cozy, and perfect!
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Why You'll Love This Recipe?
- Super easy to make: This is a one-pot wonder that comes together in less than 30 minutes.
- Warm and comforting: The creamy coconut milk combined with fragrant spices makes it so cozy.
- Perfect for fall: With pumpkin as the star ingredient, this soup screams autumn.
- Customizable: You can easily tweak the spices or add toppings to make it your own.
- Naturally vegan: It’s a plant-based recipe that’s both hearty and satisfying.
Ingredients
Here’s what you will need:
- Olive oil – For sautéing. You can also use coconut oil for extra flavor.
- Onion – Adds a subtle sweetness. Shallots work well too!
- Garlic – Essential for a bold, savory base. You can use garlic powder in a pinch.
- Pumpkin puree – The star of the soup. Canned or homemade both work.
- Coconut milk – For that creamy, silky texture. You can use light coconut milk for fewer calories.
- Curry powder – Adds warmth and depth. Feel free to use yellow or red curry.
- Garam masala – Gives the soup a complex, slightly sweet flavor.
- Cayenne powder – For a kick of heat. Adjust to your spice preference.
- A splash of heavy cream – Optional, but adds extra richness. You can skip this or use a non-dairy substitute like cashew cream.
See recipe card for quantities.
How to Make It?
- Sauté the aromatics: In a medium pot, heat the olive oil over medium heat. Add the onions and garlic, sauté until soft and fragrant (about 3 minutes).
- Add the pumpkin: Stir in the pumpkin puree and cook for another 2 minutes, letting the flavors meld.
- Pour in the coconut milk: Add the coconut milk and stir well. Puree the sauce and put back in the pot to simmer.
- Season the soup: Add the curry powder, garam masala, and cayenne. Stir and let it cook for 5-10 minutes, allowing the spices to infuse. If you want a creamier texture, add a splash of heavy cream and stir.
Recipe Variation Ideas
- Spiced Squash Soup: Swap out the pumpkin puree for roasted butternut or kabocha squash for a slightly sweeter flavor.
- Ginger Coconut Pumpkin Soup: Add freshly grated ginger for a zesty, warming twist.
- Thai-Inspired Soup: Add a tablespoon of red curry paste and a splash of lime juice for a Thai flavor profile.
- Add protein: Stir in some chickpeas or cooked lentils to make it more filling.
- Top with nuts: Sprinkle toasted pumpkin seeds or cashews on top for a crunchy texture.
What to Serve with Spiced Coconut Pumpkin Soup?
- Crusty Bread: A warm slice of sourdough or a crusty baguette is perfect for dipping.
- Garlic Naan: The soft, pillowy texture of naan pairs beautifully with the creamy soup.
- Simple Salad: A fresh green salad with a light vinaigrette balances the richness of the soup.
- Grilled Cheese: Go classic with a gooey grilled cheese sandwich to make it a meal.
- Mango Glazed Ham: The sweet and fruity glaze of the ham contrasts nicely with the spicy, creamy soup.
- Green Bean Casserole: This comforting dish adds a crunchy, creamy side that complements the rich flavors of the soup.
- Gouda Mac and Cheese: Creamy gouda mac and cheese brings a smoky, cheesy side that pairs perfectly with the warm spices of the soup.
How to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months—just thaw and reheat on the stovetop!
Top tip
For the smoothest texture, blend the soup with an immersion blender or transfer it to a regular blender before serving.
Recipe FAQs
Absolutely! Just roast fresh pumpkin until tender and then blend it into a puree.
Yes, this recipe is naturally vegan if you skip the heavy cream or use a non-dairy alternative like coconut cream.
Yes! It freezes wonderfully. Just store it in an airtight container, and it’ll last up to 3 months.
Add more cayenne pepper or throw in some red chili flakes for an extra kick.
You can substitute with almond milk or cashew cream, but coconut milk gives it that rich, creamy texture.
Definitely! You can add carrots, sweet potatoes, or even spinach for extra nutrients and texture.
More Comfort Meals
Looking for other recipes like this? Try these:
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Spiced Coconut Pumpkin Soup
Equipment
- 1 small pot
Ingredients
- 1 tablespoon olive oil
- ¼ cup onion
- 2 cloves garlic
- ¾ cup pumpkin puree
- 2 cups coconut milk
- ½ teaspoon curry
- ¼ teaspoon garam masala
- ¼ teaspoon cayenne powder
- splash heavy cream
Instructions
- Sauté the aromatics: In a medium pot, heat the olive oil over medium heat. Add the onions and garlic, sauté until soft and fragrant (about 3 minutes).
- Add the pumpkin: Stir in the pumpkin puree and cook for another 2 minutes, letting the flavors meld.
- Pour in the coconut milk: Add the coconut milk and stir well. Bring the mixture to a simmer.
- Season the soup: Add the curry powder, garam masala, and cayenne. Stir and let it cook for 5-10 minutes, allowing the spices to infuse.
- Finish with cream: If you want a creamier texture, add a splash of heavy cream and stir.
- Blend if desired: You can leave the soup chunky or blend it for a smoother texture using an immersion blender.
- Serve and enjoy: Ladle the soup into bowls, drizzle with a little more coconut milk or heavy cream, and serve hot!
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